Rice Croquettes

by Kathleen Morrison

Prep time: 0:05 Overall time: 0:30

Servings: 24 appetizers

INGREDIENTS

4 cups chicken stock
2 tbsp. butter
1-2/3 cup Italian-style Arborio Rice
1/3 cup 100% grated parmesan cheese
1 egg yolk, beaten
1/4 lb. mozzarella cheese, cut into 24 cubes, 1/2-inch each
2 eggs, beaten
1-1/2 cup Italian-style bread crumbs
Vegetable oil

INSTRUCTIONS

In saucepan, bring stock to a simmer. In heavy-bottomed saucepan, melt butter over medium heat; add rice and stir to coat. Gradually add chicken stock to rice, stirring constantly. Make sure each addition of stock is absorbed before adding the next. Stir in Parmesan and cool. Stir in beaten egg yolk.

Divide and form rice mixture into 24 balls. Push 1 cube of mozzarella into each ball and form rice around it. Roll each ball in the beaten eggs and coat with bread crumbs.

In deep skillet, heat several inches of vegetable oil over medium-high heat. Pan-fry the croquettes in batches until golden, approximately 45 seconds per side. Drain well on paper towel.

CHEF COMMENTS

Variations: Stuff rice balls with diced ham, peas, and provolone cheese, or with cooked, chopped chicken livers.

Tagged: appetizers, riceballs add tags